Say heeeeey if you want to put bacon on your buffalo deviled eggs!
My aim was to turn deviled eggs into little buffalo wings — and it worked.
I wanted more than heat: I wanted richness, creaminess, and a satisfying crunch. I wanted a deviled egg that disappears the minute it hits the platter. This one delivers.
Somehow this year I realized I have an annual deviled egg tradition. I didn’t plan it — it just happened — and I’ve shared several standout deviled egg variations over the years.
Lucky for everyone, this one is a keeper.
The filling is made extra creamy with goat cheese. Buffalo wing sauce adds a tangy heat that sings with the mellow yolk. Crispy bacon contributes smoky salt and crunch. The result: a deviled egg that’s familiar yet elevated — tangy, creamy, and irresistible.
All these exclamation points are necessary, by the way.
These are for savory lovers. They’re packed with bold flavor and texture, and if you’re on board with buffalo-ing everything in sight, these will be a hit.
If you like offering multiple flavors at a party, these pair nicely alongside other deviled egg varieties. A few of my favorites include bacon-blue with asparagus, French onion, and toasted sesame sriracha — all great options to give guests variety.
I’m a total egg enthusiast — at the moment eggs are my favorite food — so deviled eggs are my jam for holidays, parties, or even a simple weekday lunch. These buffalo bacon deviled eggs work any time of year.
Bacon Buffalo Deviled Eggs
Bacon Buffalo Deviled Eggs
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Ingredients
- 2 slices bacon, diced
- 12 large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt (2% or full fat)
- 2 ounces goat cheese, softened
- 2 tablespoons buffalo wing sauce, plus extra for drizzling
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons sliced green onions
Instructions
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Heat a skillet over medium-low and add the diced bacon. Cook, stirring, until the fat renders and the bacon is crispy. Transfer to a paper-towel-lined plate to drain.
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Place the eggs in a large pot and cover with cold water. Bring to a boil, let it bubble for 1 minute, then turn off the heat and cover the pot. Let sit for 15 minutes. Drain and cool the eggs in cold water (use fresh cold water or ice to speed cooling) for about 20 minutes.
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Peel the eggs, slice in half, and gently remove the yolks to a bowl or food processor.
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Combine the yolks with mayonnaise, Greek yogurt, goat cheese, buffalo wing sauce, Dijon, salt, pepper, and garlic powder. Blend or process until smooth, creamy, and mousse-like. Taste and adjust seasoning if needed.
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Spoon or pipe the filling into the egg whites. Drizzle with additional buffalo sauce, sprinkle with crispy bacon, and top with sliced green onions. Finish with freshly cracked black pepper or smoked paprika, if desired.
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Make ahead: assemble up to a few hours in advance but add the bacon right before serving so it stays crisp.
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P.S. If you end up with a lot of hard boiled eggs, try making a classic egg salad — it’s an easy way to use extras and makes great lunches.